Nancy's Pizza

I invented a recipe. It was sort of a Pinterest-inspired amalgam of all my favorite things. Well, all my favorite non-dessert things. Minus potatoes. You get the picture. Speaking of pictures: I took one. Because I made it once and it was so good that I made it again just so I could take a picture (and then eat it again).



Ingredients:
Pizza Crust
Philadelphia Cream cheese cooking cream (italian herbs)
Asparagus spears
Tomatoes
Salt and Pepper
Parmesan cheese


OK, for the pizza crust, I just used the jiffy mix that costs 58 cents a box. You could use a real recipe if you want. Or the wal-mart mix costs 50 cents and is pretty much the same as the jiffy, so you are saving 8 cents.

I like the "just add water"-ness of the jiff/walmart mix. But I am morally opposed to walmart, so I feel ok about spending 8 cents more on the jiffy.

Make it up according to the box directions. Bake your pizza crust (whether jiffy or walmart or overly ambitious) for 5-6 minutes, then pull it out to top it.

Spread a couple of spoonfuls of the cooking cream on top. This works as your pizza sauce. You could totally use one of the other flavors of cooking cream if you want, they are all really good. But the italian herbs version reminds me of one of my favorite french cheeses called Boursin.

Slice tomatoes and asparagus. The first time, I didn't feel as though I had enough tomatoes on it. But then, I really love tomatoes. You can either trim up the asparagus so it is thin enough to chew and swallow, OR you can shred it onto the pizza using a potato peeler. I thought it tasted fine both ways. The potato peeler method makes it easier to deal with if you have children, but the slicing method makes it look prettier. (see picture above)

Lightly salt and pepper. (This does make a big difference. I generally don't advocate using pepper, but in this case, it really gives it a nice flavor)

Sprinkle the parmesan accross the top. Now here's a confession. I used the gross fake processed can of parmesan powder that mysteriously exists in my fridge due to the cheese transgression of a past roommate. I did it because I wanted a white cheese like substance to sort of seal in some moisture and it seemed sort of appropriate. I did it the first time because I knew I would be refining the recipe if I ever chose to post it. I did it the second time because I didn't totally hate it the first time, in fact, I might have sort of liked it.

So there.

Don't tell any French or Italian people you know if you choose this step. In fact, don't tell any French or Italian people you know that I did it. I already feel as though I should go to confession over this.

SO now tht your pizza is topped, you can bake it for 15-20 minutes, until the crust is golden-y. (If you used the fake powder parmesan, don't rely on it "melting". It won't)

Enjoy!